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MEAT SUBSTITUTES 

In preparing this set of recipes, the object was to provide a means for 
supplying wholesome and substantial meals with a minimum of labor 
which would, at the same time, be appetizing and inexpensive. 

Next to meat, the more substantial foods are: Fish, eggs, cheese, nuts, 
cereals, certain vegetables; such fruits as figs, dates, raisins; also milk 
and cream. 

These recipes are not intended as a complete cook book. A few soups, 
beverages, cakes, puddings, etc., are given, the ingredients of which are 
hearty. 

It is hoped that these recipes will contribute to the happiness and 
attractiveness of many homes by relieving the daily menu of monotony, 
and to some extent, reducing the expense of the table. 

All measures are level, t — teaspoon; tb — tablespoon; c — cup; nuts — 
English walnuts sliced; season — salt and pepper to taste; yolks — beaten 
yolks of eggs. 

1 



BEVERAGES 

EGG NOG: Juice of 3 oranges; sweeten; add 3 eggs well beaten. 

EGG LEMONADE: Dissolve V 2 c sugar into 2 c boiling water; add juice 

2 lemons. Just before serving, add 1 or 2 well-beaten eggs. 
EGG AND MILK: 1 beaten egg, % c cold milk, 1 t sugar, salt, nutmeg 

and vanilla to taste. 

CEREAL 

DATES WITH CEREAL: Add to any cooked cereal, a dozen or more 

dates, chopped fine. Nuts may also be added. 
OATMEAL SUBSTANTIAL: 2 c cooked oatmeal, 1 egg, V 2 c grated cheese, 

bring to boiling point; serve with cream. 
RICE AND CHEESE: 1V 2 c cold boiled rice, V 2 c cheese, V 2 c milk, 1 tb 

butter. Bake 20 minutes. 
RICE FONDUE: Heat 1 c boiled rice with 2 tb milk, add 4 beaten eggs, 

1 c grated cheese, V 2 t salt. Serve on toast. 

MUFFINS 

HONEY BRAN MUFFINS: % c honey, 1 c flour, 1/3 t soda, % t salt, 2 c 
bran, 1 tb melted butter, iy 2 c milk, % c chopped nuts. Bake 30 min- 
utes in hot oven. 



©CU566553 

APR 16 1920 



NUT GEMS: 1 c each, wheat flour, Graham flour, chopped nuts, milk, y 2 c 
maple syrup, 2 t baking powder. Bake in moderate oven. 

GRIDDLE CAKES: 1 pint flour, y 2 t salt, 1 t soda, 1 pint sour milk or 
cream, 2 well-beaten eggs. 



SOUP 

CORN SOUP: 1 qt. milk, 1 qt. water, 1 can corn. Boil 10 minutes, season; 
add 2 tb butter rubbed with one of flour; stir in 2 beaten eggs, thick- 
ened with cracker crumbs. 

HOTEL ASTOR SOUP: Thicken 3 c milk with iy 2 tb flour, cooking thor- 
oughly. When ready to serve, add 1 c grated cheese and season. 



VEGETABLES 

STUFFED TOMATOES: Scoop pulp from ripe tomatoes and mix with an 
equal quantity of bread crumbs; season; add sliced nuts and a liberal 
amount of butter. Refill tomatoes; bake 25 minutes. 

POTATOES SUPREME: Mash baked potatoes with butter, seasoning and 
a little milk in which an egg has been beaten; mix in a few sliced 
nuts. 

3 



MACARONI AU GRATIN: Drain boiled macaroni and cover with liberal 
sprinkling of grated cheese and 1 c milk. Season; bake 30 minutes. 

CORN FRITTERS: 1 pint grated corn, 2 eggs, y 2 c milk, y 2 t salt, V 2 c 
flour, y 2 tb melted butter. Fry. 

PROTEIN POTATOES: Beat well, 1 c mashed potatoes, % c milk, 1 egg, 
Vi c grated cheese, V 2 t salt. Bake in muffin tins 10 minutes. 

POTATOES AND NUTS: 2 c boiled potatoes cut into cubes, V 2 c nuts, 
% c milk, 1 beaten egg. Warm through and serve. 

POTATO CAKE: Mashed potato, cheese, milk, butter, salt and pepper. Pro 
portions to taste. Bake 20 minutes. 

CHEESED CELERY: Fill grooves of celery cut into 2 inch pieces with 
cream cheese and chopped pimentos; salt. 

SPINACH ROLL: Cook 2 quarts spinach, drain and chop. Add 1 tb butter, 
1 c grated cheese, salt and sufficient bread crumbs to form into a 
roll. Bake. 



CORN SOUFFLE: Make a sauce with *i c flour, 2 c milk, 1 tb butter, 1 c 
grated cheese. Add 1 c chopped corn, 3 beaten egg-yolks, y 2 t salt, 
1 tb green peppers minced. Fold in whites of eggs beaten stiffly. 
Bake half hour. 

TASTY TOAST: Dip sliced tomatoes in cracker crumbs and fry. Serve on 
toast. 

BAKED BEANS: 2 c boiled beans, large lump butter, salt and pepper, H c 
honey or molasses, *4 c chopped nuts, 1 t lemon juice. Bake. 

SALADS 

ORIENTAL: 1 c cream cheese, 1 c nuts, 6 chopped figs, % c dates. Com- 
bine with lemon juice, salt and chopped lettuce. Scatter in small 
balls upon lettuce with mayonnaise. 

OLIVE: Mash soft cream cheese and equal parts of chopped olives and 
pimentos. Season and serve on lettuce with French dressing. 

BANANA: Sprinkle on sliced bananas, sliced nuts and lemon juice. 

CHEESE: Mash Neufchatel cheese, shape in form of robin's eggs, roll in 
finely chopped parsley and arrange on lettuce leaves. French dress- 
ing. 



SANDWICHES 

HARVARD: Neufchatel cheese, preserved ginger mixed with a little heavy 
cream. 

POTATO: Mash boiled potatoes with yolk of hard-boiled egg and chopped 
nuts, salt and butter. 

OYSTER: Chop oysters, slightly cooked, with hard-boiled egg; season with 
salt and horse-radish. 

OLIVE CANAPES: Upon small pieces of toast place equal parts of chopped 
olives and nuts with mayonnaise. 

CHEESE: Mash American cheese, add salt, a few drops vinegar, paprika 
and a trifle of mustard. 

CHEESE-SARDINE: Mash together sardines and American cheese with 
lemon juice, salt, pepper and mustard to taste. 

PECAN: Mix chopped pecan nuts with strained honey in equal parts. 

SWEET CHEESE: Mix honey with cream cheese. 

6 



SHELL FISH 

OYSTER MACARONI: Alternate layers of cooked macaroni and oysters 
in buttered baking dish; season, dot with butter and sprinkle with 
grated cheese. Bake 20 minutes. 

OYSTER SCRAMBLE: Chop 20 oysters; mix with 4 beaten eggs, 3 tb cream 
or milk, % c bread crumbs, 1 tb butter. Turn into frying-pan and 
stir until eggs are done. 

BAKED OYSTERS: Chop onion, mushrooms and parsley, mix with grated 
cheese and bread crumbs; sprinkle the mixture over oysters, dot 
with butter and bake 6 minutes. 

OYSTER CROQUETTES: Scald and chop 1 pint oysters with 1 c mashed 
potatoes. Add 1 tb butter, 1 t salt, % t mace, % c cream. Form 
into small rolls, dip in egg and cracker crumbs; fry. 

OYSTER FRITTERS: Chop 10 oysters fine, add 2 eggs, 1 c milk, 2 c flour, 
seasoning. Add 1 t baking powder with sufficient flour to make a 
stiff batter. Fry. 

CLAM FRITTERS: Chop 1 pint hard clams, add y 2 the juice, 2 beaten eggs, 
iy 2 c flour, 3 t baking powder with salt and pepper. Fry. 

7 



FISH 

FISH CROQUETTES: 2 c cooked fish, yolks of 2 eggs, 1 tb parsley, 1 t 
lemon juice. Dip in crumbs, egg and crumbs; fry. 

SCALLOPED FISH: Alternate thin layers cold cooked fish and cracker 
crumbs; pour over y 2 c milk, 1 tb melted butter, y 2 t onion juice, 
salt and pepper. Bake. 

HOLLAND SALMON: 1 can salmon, 1 c cold potatoes cut into small cubes, 
2 hard-boiled eggs chopped. Marinate with salad dressing; serve on 
lettuce. 

SALMON DELMONICO: 4 tb butter rubbed into 1 can salmon, season, add 
1 tb minced parsley, 3 tb chopped celery, 4 beaten eggs and x k c 
cracker crumbs. Steam one hour. 

SALMON SUPREME: Line baking dish with cold boiled rice and fill with 
1 can salmon, 2 beaten eggs, 1-3 c milk, 1 tb butter, a little salt and 
paprika; stir together lightly. Steam one hour; serve with tomato 
sauce. 

8 



EGGS 

BAKED EGGS ON TOAST: Pour 1 c white sauce over 4 slices toast in 
baking dish; add 4 beaten eggs, 1 c grated cheese. Bake until 
cheese melts. 

DEVILLED EGGS: Cut 4 hard-boiled eggs in half, remove yolks and mix 
with 1 tb olive oil, salt, pepper, mustard and vinegar. Replace in 
whites. 

DEVILLED EGGS WITH CHEESE: Add grated cheese to the yolk mix- 
ture in above recipe. 

HONEY OMELET: Pour hot strained honey over an ordinary omelet. 



THYME OMELET: Fry 1 onion mixed with y 2 c celery, season with 
thyme; add 3 beaten eggs. 

CHEESE OMELET: Sprinkle grated cheese over an ordinary omelet while 
cooking. 



GOLDEN EGGS: Upon thin layer of cracker crumbs, sprinkle crumbs of 
cheese; drop on 3 or 4 eggs, a little milk and grated cheese. Season; 
bake until eggs are set. 

CREAMED EGGS: Thicken 1 c milk with 2 tb flour, add *4 c grated cheese. 
When hot, pour over 3 chopped hard-boiled eggs. 

CURRIED EGGS: 1 t flour, 1 t curry powder, y 2 t salt, % t pepper, V 2 c 
grated cheese, 2 c cold milk. Bring to boil and pour over 6 hard- 
boiled eggs chopped fine. 

MINCED EGGS ON TOAST: Mince 3 hard-boiled eggs, stir into 1 c milk 
thickened with 1 tb flour, % c grated cheese, salt and pepper. Pour 
over small triangles of toast. 

SUBSTANTIAL^ 

CORN-MEAL CUTLETS: 2 c cornmeal mush, 1 c grated cheese, V 2 c 
grated nuts, V 2 t onion juice, y 2 t salt. Dip in egg and crumbs; fry. 

NUT CROQUETTES: 1 c nuts, 1 c bread crumbs, y 2 c celery, 2 c cooked 
cereal; season and add 2 beaten eggs; fry. 

BREAKFAST BALLS: 2 c fresh mashed potatoes, % c chopped nuts, lump 
of butter, 1 beaten egg; fry. 

10 



BOSTON ROAST: 1 c kidney beans mashed, y 2 pound cheese, sufficient 
bread crumbs to form into a roll. Season; bake, basting with butter 
and water. Chopped onions may be added. Tomato sauce. 

SUBSTANTIAL HASH: Chop 2 c cold beans, 1 boiled onion; mix well with 
1 c bread crumbs and 1 raw egg. Brown in frying-pan. 

PROTEID ROAST: 2 c kidney beans, y 2 c chopped peanuts, % c bread 
crumbs, 1 beaten egg, x / 2 onion minced very fine, 1 t thyme; season; 
shape into a loaf; bake, basting frequently with melted butter. 

VEGETABLE HASH: 1 c cabbage, V 2 c potatoes, y 2 c beets, y 2 c carrots, 
1 boiled onion (all chopped fine), % c butter. Season well. 

EGG RICE: 1 c boiled rice, 1 c hot milk, 1 tb butter, 2 beaten eggs. Stir 
all together over fire. 

RICE CUTLETS: 1 c boiled rice, 1 beaten egg, *i c grated cheese, V* c 
nuts, 1 t onion juice, 1 tb flour, 2 t butter, 1/3 c milk. Warm through. 
When cool, roll in crumbs, egg and crumbs; fry. 

RICE CROQUETTES: 1 c boiled rice, lump butter, 1 beaten egg; moisten 
with hot milk. Bring to a boil. Cool. Form into cakes, cover with 
cracker crumbs and fry. 

11 



BEAN CUTLETS: 1 c boiled beans, y 2 c chopped nuts, % c cold cereal, 
2 beaten eggs. Dip into cracker crumbs and fry. 

BEAN CROQUETTES: 1 c baked beans, % c onion, 1 pimento, 1 tb butter, 
1 tomato; chop all together, add 1 egg; season. Fry. 

BEAN STEW: Boil a pint of dried beans; when nearly done, add 1 sliced 
onion, 1 carrot, 1 tomato and seasoning. 

NUT ROAST: Cook 2 tb chopped onions in butter and a little water; add 
1 c each grated cheese, chopped nuts, bread crumbs; juice of V-i 
lemon, salt and pepper. Bake in shallow dish. 

WALNUT ROLL: 3 eggs beaten, y 2 t onion juice, y 2 t salt and 1 c each 
chopped walnuts, mashed potatoes, bread crumbs; bake. 

CHEESE 

STAFF OF LIFE: Cover small pieces of bread with grated cheese, salted. 
Pile in dish, pour over milk thickened with flour; bake. 

CHEESE BITS: Butter slices of bread, toast one side; spread other side 
with grated cheese and toast. Cut into very small pieces. 

12 



CHEESE STRAWS: 1 c flour, 1 c grated cheese, M c water, butter size of 
egg, a little red pepper, salt. Roll thin, cut in strips; bake. 

CHEESE SOUFFLE: 1 c bread crumbs, 1 c milk, 1 c grated cheese, 2 eggs 
(whites and yolks beaten separately). Bake 20 minutes. 

BOILED FONDUE: Soak 1 c bread crumbs in 1 c milk. Melt 1V 2 tb 
butter 1 c cheese cut into small pieces. Combine, add 1 egg, season, 
bring to a boil and serve on toasted crackers. 

WELSH RABBIT No. 1: Cook 1 t corn starch in 1 tb butter, add V 2 c 
milk, y 2 pound cheese, % t each salt and mustard and a speck of 
cayenne pepper. Serve on toasted bread or crackers. 

WELSH RABBIT No. 2: Thicken 1 c milk with 2 tb flour, add 2 c grated 
cheese, season. Serve hot on toast. 

FRIED CHEESE BALLS: Beaten whites of 3 eggs, 1V 2 c grated cheese, 2 
tb flour, season. Drop from spoon into hot fat. 

EPICURE FRY: Cut stale bread in thin pieces. Put 2 pieces together with 
grated cheese between. Drop into egg and milk, with nutmeg; fry. 

13 



DESSERTS 

JELLY KISSES: Fry thin squares of bread in butter, spread with any jelly 
and sprinkle on sliced nuts. 

FRENCH TOAST: Dip bread in beaten egg, fry in butter; sprinkle well 
with powdered sugar and cinnamon. 

ROYAL PUDDING: Chop y 2 c each of figs, dates, nuts; add 1 c milk, 
V± c honey, 1 c flour, 1 t soda, a little salt, juice of half a lemon. 
Steam 3 hours. 

SPANISH CREAM: Scald 2 c milk with 2 t gelatin, 4 tb sugar; pour on 
2 lightly beaten yolks. Cook until it thickens. Add few grains salt, 
stiffly beaten whites of 2 eggs and flavoring. Serve cold. 

CHEESE PIE: Rub together 1/3 c butter, 1 c sugar; beat in 4 eggs. Add 2 c 
cottage cheese, 2 c bread crumbs. Sprinkle with cinnamon, bake in 
pie crust. 

RICE PUDDING: Add to 1 c boiled rice, 1 pint milk, 2 beaten eggs; 
sweeten, flavor with vanilla and nutmeg. Bake. 

GRAHAM PUDDING: 1 c molasses, 1 c sweet milk, 1 tb butter, 1 t soda, 
1 t cinnamon, 1 c raisins, 2% c Graham flour. Boil. 

14 



SUNSET CREAM: 1 c ripe strawberries, beaten whites of 2 eggs, Vt c 
heavy cream whipped. Mix well. 

CHEESE-APPLIE PIE: Sprinkle grated cheese liberally over apple pie 
before putting on upper crust. 

RICE FRUIT PUDDING: To boiled rice, add a little milk and chopped 
dates, figs, nuts; sweeten, add cinnamon, nutmeg. Serve with sour 
lemon sauce. 



CAKES 

OATMEAL COOKIES: 2 c sugar, 2% c raw oatmeal, 2% c flour, 2 eggs, 
1 c milk, 3 tb butter, y 2 t cinnamon, % t soda. Drop from spoon. 

DATE CAKE: 1 c flour, 2 tb baking powder, y 2 t salt, y 2 c sugar, 4 beaten 
eggs, 2 c nuts, 2 c dates. Mix thoroughly. Bake. 

RICE CAKES: Cook y 2 pint rice in 2 quarts water, 2 t salt. When cool, 
add 4 eggs, y 2 pint flour. Fry in butter. 

15 



FRUIT 

BANANA SOUFFLE: Mash 5 bananas with 1 tb lemon juice, sugar to 
taste; add beaten whites of 3 eggs. Bake. 

BAKED BANANA: Slit skin lengthwise and bake banana soft. Remove 
from skin, sprinkle with powdered sugar and serve hot. 

AMBROSIA: Cut in small pieces 3 or 4 fruits (apple, orange, banana, 
white grapes, pineapple, etc), and pour over lemon juice and sugar. 
Chopped nuts or cocoanut may be added. 

RAISIN ROSETTES: Work together cream cheese, ground nuts, chopped 
raisins; form into round flat cakes; serve on sweet crackers. 

CHEESE DATES: Replace pits with equal parts nuts and cheese. Roll 
in granulated sugar. 

STUFFED DATES: Replace pits with peanuts, roll in granulated sugar. 

16 



